Carrot Pate

Vegetarian, Dairy , Naturally Gluten Free
Enough for 6-8

A different starter which you can prepare in advance. It is very useful at Pesach. You could (if Sephardi or the rest of the year) use soft vegan soya cheese). You can even use it as a terrine - see below. There are two extra flavourings to give it either a Northern European or North African twist.

The recipe below is for a pate if you wish to use it as a dip then retain some of the cooking water and add at the end to obtain the consistency you require.

You could also use sweet potato or baked butternut squash
Or indeed a mixture

925g (2lb) carrots washed and sliced
1 tsp ground nutmeg
Juice and zest of an orange
2OOg (8oz) soft cheese or fromage frais **
2 tsp chopped dill or ½ tsp of fresh cumin

Peel and roughly chop the carrots, zest the orange and cook these together in salted boiling water (or in the microwave until soft). Drain and puree in a food blender adding the orange juice or mash down - it does not matter if not totally smooth as this adds a little texture . Mix carrot puree, spice/herbs and cheese, season to taste.

Press into ramekins or a lined oblong tin and chill for at least 2 hours.

If making a terrine can I suggest that you might like to add some extra colour by lightly steaming 2 thin courgette (zucchini ). Place half the carrot mix in the dish, lay on the courgette and cover with the rest of the mix then chill.

Excellent with Pesach crackers or by itself if with celery and other crudités as a dip

**If you want to make this for vegans you can use a soft soya cheese but it may split.

Carrot Pate or Dip